Tonight did a rib eye I had frozen from Cotsco along side with our favorite of red potatoes with a mustard marinade and some grilled asparagus. Decided to do the potatoes on the grill this time. The marinade/sauce is really simple, just olive oil, dijon mustard, salt, pepper, Italian seasoning, and some fresh thyme on top.
We first heated up the skillet just on the stove top to get it to smoking point, and then dropped in the potatoes:
Next we threw them on the grill which was around 350 at the time:
While those started to roast, I super salted a steak and left it sitting there for about 1 hour:
This was my first try in the super salting method, which I originally planned to wash off but decided it wasn't going to be too salty. From reading around it makes the steaks really nice and tender. This time I didn't use my tenderizer, and I have no regrets.
Threw the steak on after about 30 minutes with the potatoes and dropped the temps to around 275. I left the steak over indirect heat for about 30 minutes, after which I lit up some lump and got it nice and fiery and then threw the steak on to sear it. This was my first attempt at a reverse sear, and all in all I think the steak was one of the best steaks I've had.
After the steak finished up, about 2 minutes each side, I pulled it off, was shooting for a medium rare. Threw a little fresh cracked pepper on it while it sate. Threw the potatoes right over the hot coals and dropped on the asparagus, with a simple olive oil misting and some salt, pepper, and garlic.
Here's how the steak looked after taking it off:
The potatoes finished:
Steak cut:
Finally it all plated:
It looks a little more well done than it really was. Was pretty much a perfect medium rare. Overall great meal, would say the only thing I'd do differently is a little bit less salt on the steak at first, knowing that I'd not wash it off.
Until next time,
Daum
We first heated up the skillet just on the stove top to get it to smoking point, and then dropped in the potatoes:
Next we threw them on the grill which was around 350 at the time:
While those started to roast, I super salted a steak and left it sitting there for about 1 hour:
This was my first try in the super salting method, which I originally planned to wash off but decided it wasn't going to be too salty. From reading around it makes the steaks really nice and tender. This time I didn't use my tenderizer, and I have no regrets.
Threw the steak on after about 30 minutes with the potatoes and dropped the temps to around 275. I left the steak over indirect heat for about 30 minutes, after which I lit up some lump and got it nice and fiery and then threw the steak on to sear it. This was my first attempt at a reverse sear, and all in all I think the steak was one of the best steaks I've had.
After the steak finished up, about 2 minutes each side, I pulled it off, was shooting for a medium rare. Threw a little fresh cracked pepper on it while it sate. Threw the potatoes right over the hot coals and dropped on the asparagus, with a simple olive oil misting and some salt, pepper, and garlic.
Here's how the steak looked after taking it off:
The potatoes finished:
Steak cut:
Finally it all plated:
It looks a little more well done than it really was. Was pretty much a perfect medium rare. Overall great meal, would say the only thing I'd do differently is a little bit less salt on the steak at first, knowing that I'd not wash it off.
Until next time,
Daum
